, , , , , , , ,

I was making dessert again for a church function, and had to make about 120 servings. I wanted to do something summery but elegant.  So this is a classic key lime pie recipe that I borrowed from my sister in law, with a couple twists.  The crust is spiced a bit, and its topped with a tasty coconut cream (also my sister in laws recipe!)  Finished off with an elegant lime zest glass (sugar) garnish.  I actually quadrupled the pie recipe, and made it in a 12×18 cake pan, which I found out was too big for my oven.  So I had to bake it with the door cracked!  You could cut the pie with a metal cookie cutter, or just use a soup can with the top and bottom cut off.  Thats what I did!  Or bake in a traditional pie pan!  This recipe makes one pie, or one 8×8.



1 1/2 cup ground graham crackers

1/3 cup sugar

6 tbsp melted butter

1/4 tsp cinnamon

1/4 tsp cardamom


Mix the graham cracker crumbs with the sugar and spices, then add the melted butter and press the mixture into the pie pan.  Set aside till your ready to fill.

Key Lime Filling

3 eggs

1 can sweetened condensed milk

1/2 cup key lime juice

pinch of lime zest

Beat all the ingredients together till smooth and pour into the prepared crust.  Bake at 350 degrees for about 30 minutes.  The edges will be a little bubbly and the top should pretty much set.  Remove and allow to come to room temperature on a wire rack.  Chill in the refrigerator till your ready to cut and serve.

Coconut Cream

1 cup heavy cream

1 tsp vanilla

2 tbsp powdered sugar

2 tbsp coconut instand pudding mix

Beat the heavy cream, vanilla and sugar till soft peaks form.  Add the  pudding mix and beat till stiff.  Scoop into a pastry bag or ziplock bag and cut the tip off.  Pipe a dollop onto each serving of chilled pie.



Lime Zest Glass

1 cup sugar

1/2 cup water

1/4 cup + 2 tbsp light corn starch

zest from 3 limes


Prep a space on a countertop covered with aluminum foil and lightly sprayed with nonstick spray.  Stir together all the ingredients, except the lime zest, in a small pot fitted with a candy thermometer.  Heat over medium and stop stirring once the sugar is dissolved.  Just let it cook till it reaches 300 degrees on the candy thermometer.  Pour evenly onto the aluminum foil in a thin layer and immediately sprinkle the lime zest over it while its hot.  Let it completely cool before “breaking” the glass.  Lay horizontally on top of the dollop of coconut cream.